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Salpicao

• Janine Ratcliffe

Published: June 23, 2015 at 12:37 PM

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Serves 4

A little effort

Total time: 45 mins

+ soaking

0 reviews

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Salpicao is a typical salad from Brazil. It might seem strange topping a salad with skinny fries but it really works with this creamy chicken salad, which is quite similar to a waldorf

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Try our salpicao salad then check out our Brazilian moqueca and roast chicken coxhina. Find more Brazilian recipes here, then check out the 10 things we love about São Paulo cuisine.

Ingredients

Nutrition

• 2 large floury potatoes

  peeled (about 350g)

• 1 small cooked chicken

• 1 Granny Smith apple

  julienned

• 1 red skinned apple

  julienned

• 3 tbsp golden raisins

• 11/2 lime

  juiced

• 3 tbsp mayonnaise

• 1 tbsp soured cream

• a small bunch flat leaf parsley

  leaves picked and chopped

Nutrition: per serving

• kcal707
• fat36.4g
• saturates6.7g
• carbs46.6g
• fibre4.9g
• protein45.6g
• salt0.7g

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Method

• step 1

  Step 1

  Cut the potatoes into matchsticks by cutting smaller than ½ cm slices then cutting across, the same width, to make shoestring fries. Put in a bowl of cold water and leave for 30 minutes.

• step 2

  Step 2

  Shred the chicken, discarding any fat, skin, bone and gristle. Put in a bowl and add the apple and raisins. Mix the lime, mayo and cream and season really well.Add to the chicken and toss.

• step 3

  Step 3

  Drain the potatoes and pat dry using a clean tea towel. Heat some oil no more than 1/3 full in a large pan and heat to 180C, or until a cube of bread browns in 30 seconds. Add the potatoes and fry until crisp and golden. Drain on kitchen paper.

• step 4

  Step 4

  Arrange the salad on plates. Season the fries then scatter over the top with the parsley.

Authors

Janine RatcliffeFood director

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